1. Preheat oven to 190°C (375°F).
2. Prick sausages in several places. Bring a saucepan of water to a boil and immerse sausages in water. Cook in the boiling water for 5 minutes; alternately, cook sausages for 3 minutes in the microwave.
3. Transfer sausages to an ovenproof dish and bake for 18 to 20 minutes. Cut diagonally into 2 cm (1-inch) chunks. Reserve.
4. Reduce oven temperature to 180°C (350°F).
5. In a large bowl, combine beer, mustard, chicken bouillon concentrate, oil, cinnamon and nutmeg. Add potatoes, turnip, carrots and shallots, and season with salt and pepper. Mix well.
6. Place vegetables on a large, oiled, double thickness of aluminum foil. Fold to seal tightly, making a papillote. Bake in the oven for 50 minutes. Add sausages to package and bake for another 10 minutes, leaving foil open.
7. Cook until vegetables are tender and sausages are hot. Serve with a red cabbage salad.

Variation: Replace carrots and turnip by squash and sweet potatoes.